Tuesday, 21 January 2014

Raisin and Sherry Cake

With such tumultuous and tempestuous weather I thought it appropriate to come up with a recipe for a great big cuddle of a cake. A palliative and consolatory cake that both warms the soul and satisfies the tummy. Although there is a relatively substantial quantity of sherry this one is far from boozy, with just the mild spiced caramel flavour bouncing off of the sweet and fruity raisins. I've also added some grated apple which not only aids in keeping the cake moreishly moist, but also gives the finished article just a touch of the enigmatic. I find it's always fun to keep your guests guessing!Prep time: 20 Mins (Plus overnight soaking time)Baking time: 65-70 Mins300g Raisins150g Peeled and Grated Apple (I used 2 medium Braeburns)100g Golden Syrup1tsp Vanilla Extract150ml Sherry180g Unsalted Butter (Softened)125g Light Muscovado Sugar3 Large Eggs200g Plain Flour1tsp Baking PowderAs the evening descends, take a decent sized airtight container and toss in the raisins. Add the apple, golden syrup and vanilla extract, then pour over the sherry. Give it a mix together, then seal and leave to soak at room temperature overnight.The following day preheat the oven to 170C/325F/Gas 3, grease a 20cm deep loose bottomed cake tin and line the base with baking paper. In a large mixing bowl cream together the butter and the sugar, then beat in the eggs one at a time. Sift in the flour and baking paper, mix until you are left with a smooth batter, then add the soaked fruit (along with the soaking liquor) and vigorously mix once more. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 65-70 minutes, until the cake is an even golden brown and a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 15 minutes, then carefully turn out, leaving to cool completely on a wire rack. Your work is done.